Makes 24 biscuits.
- 3 c. all-purpose flour
- 2 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1 Tbsp. fresh rosemary, finely chopped
- 1-1/2 sticks (6 oz.) unsalted butter, cold and cut into small pieces
- 1 c. (divided) loosely measured grated Parmigiano Reggiano® cheese, about 2 oz. total
Note, do not use the shakable, canned parmesan cheese. It is too salty and will not produce a tender biscuit. Freshly grated Parmigiano Reggiano® is the best choice.
- 1-1/2 c. cold buttermilk
Preheat the oven to 400° F, adjusting racks to center and lower third of oven. Prepare two baking sheets by lining with parchment paper or lightly spray with nonstick cooking spray.
Attach blade to food processor and then to bowl. Add flour, baking powder, salt, pepper and rosemary; pulse to combine.
Add butter pieces and 3/4 cup grated Parmigiano Reggiano® cheese to bowl over flour mixture. Lock lid in place and pulse until butter is completely cut into flour mixture (about 25 to 30 pulses). Mixture will look like lumpy sand.
While pulsing, drizzle in buttermilk. Continue to pulse until dough just comes together (about 55 pulses). Mixture will be lumpy at first and then come together. Do not over mix. The dough will be a bit sticky.
Use spoon to drop biscuits onto prepared baking sheets, about size of small golf ball. If you are making larger biscuits, adjust cooking time accordingly. Leave about 1 inch between each biscuit. Place into preheated oven for 12 to 15 minutes, or until golden brown.
Remove biscuits from oven and sprinkle with remaining 1/4 cup Parmigiano Reggiano® cheese. Serve warm or at room temperature.
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